Rusty is a lifelong entrepreneur. With an extensive background in building companies, he understands the variables involved in startups. In 2014, he founded KitchenTown to help food entrepreneurs ideate, create and grow their business in the smartest way possible. He advocates for founders, cultivates relationships, and fosters partnerships that strengthen and inspire innovation for the next generation of food startups. Feed him kale, croissants, or crickets. He’s game.

Sarah is a researcher, strategist, foresight practitioner and designer with almost a decade of experience working across the global food and agriculture industry. She formerly led the Food Futures Lab at Institute for the Future. She’s a dynamic facilitator and trusted advisor who loves supporting food changemakers to make sense of emerging trends and build more resilient, equitable, and humane food systems. You can also find her rock climbing, experimenting with new ways to cook vegetables, and doing elaborate craft projects. 

Tom is a seasoned food industry professional with over ten years of experience in the manufacturing and operational sectors focusing on standards, practices, and equipment management. A PCQI (Preventive Controls Qualified Individual), an SQF Practitioner and a ServSafe Instructor and Proctor, Tom oversees the KitchenTown facility and operations. Tom’s diverse background includes a BS in Finance and later ran a USDA Cook Chill facility. An avid outdoor enthusiast and skateboarder, Tom also enjoys learning about science, macroeconomics and geopolitics.

Albanie is a collaborator, creator, and maverick. She entered the food industry as a server and caterer, and has since done marketing, content creation, and research. She loves exploring new food trends and is passionate about designing a more sustainable and just food system. When she’s not working, you can find Albanie hiking, boxing, painting, or enjoying the hottest new plant-based meal in town.

Danny is an experienced facilities manager with technical expertise in sanitation. He has worked across a variety of industries, can fix anything, and is the backbone of all of  KitchenTown’s facilities. Danny is long-distance cycling enthusiast, you can find Danny cycling around the South Bay after work and on weekends and around the world during his time off. He’s also an avid outdoors person who enjoys hiking being in nature.

Eric has worked in restaurants since he was 15 years old and received his culinary and nutrition education from Johnson & Wales. He has worked for some of the most respected chefs in the bay area including Traci des Jardins and Micheal Mina. Eric is the Executive Chef at The Commissary, in San Francisco. Previously, he worked at the Michelin starred restaurant Madera in Menlo Park. Eric resides in Oakland where you can find him training in Jiu Jitsu and gardening.